With St. Patrick's Day, fast approaching, I'm sure you're getting ready to indulge in a pint of Guinness or two. But did you know there are a ton of recipes you can make with the dry stout?
You may be familiar with the famous Guinness & steak pie already. I've pulled a few recipes from Guinness' site, but there are a couple of great ones over at AllRecipes and Endless Summer. From starters to desserts, you can infuse a bit of Guinness love into every part of your St. Patty's Day.
I present to you...the Fresh Jess St. Patty's Day feast, featuring Guinness!
- Serves 4
- 2lb Boned stewing steak / 1 large onion / ½ lb carrots
- 1 cup soaked prunes and hazelnuts (optional)
- 3 bay leaves / 2 tbsp flour / 2 tbsp cooking oil / 1 tbsp chopped parsley
- ¼ pint GUINNESS® Draught
- ¼ pint water / Salt and pepper
Trim the meat and cut into convenient serving pieces; do not make them too small. Heat the oil or fat and put in the bay leaves. Let them crackle, but put the lid on, then add the beef and fry on both sides. When half done, add sliced onions and let that gently colour to pale gold. Sprinkle the flour over and let it brown then add the GUINNESS® and water. A little more liquid may be needed, in which case make it water or stock to just cover the meat. Season to taste and add the parsley and carrots cut into circles. Put the lid on and braise in a slow to moderate oven 275°F – 300°F, gas 1 – 2, for about 2 hours. In the nineteenth century, soaked and stoned prunes (about 1 cup) stuffed with grilled hazelnuts were added half an hour before the meat was ready. They make a marvelously rich garnish.
- 3 fresh fillets of cod
- ½ can of GUINNESS® Draught / 1 ½ cups of flour / ¼ cup of baking powder
- Teaspoon of salt / ¼ teaspoon of pepper
Pour the GUINNESS® into a large bowl and add the flour, baking powder, salt and pepper. Then whisk until it is light and frothy. Let the batter sit for 15 minutes - remember good things come to those who wait! Meanwhile, heat a deep fryer to 180° C. When the batter is ready, dust the fish with flour and coat evenly with batter. Fry for 5 - 6 minutes turning once halfway. Then serve with chunky chips, salad and a cool GUINNESS®. Get your batter ready and then knock it up for the lads at half time. TIP To stop your batter sticking to the wire mesh of your deep fat fryer, simply take the mesh out and use a slotted spoon to lift your fish instead.
- 8oz. butter / 8oz. brown sugar / 4 eggs lightly beaten
- 10oz plain flour & 2 level tsps of mixed spice sieved together
- 8oz seedless raisins / 8oz sultanas / 4oz mixed peel
- 8-12 tsps of GUINNESS Draught
- 4oz walnuts
Cream butter and sugar together until light and creamy. Gradually beat in eggs. Fold in the flour and mixed spice. Then add the raisins, sultanas, mixed peel and walnuts. Mix well together. Stir 4tbps of GUINNESS® into the mixture. Mix to a soft dropping consistency. Turn into a prepared 7 inch cake tin. Bake in a very moderate oven, Gas mark 3 / 300° F for 1 hour. Then reduce and cook for another one and a half hours. Allow it to become cool. Remove from cake tin. Prick the base of the cake with a skewer and spoon over the remaining 4-8 tsps of GUINNESS®. Keep the cake for 1 week before eating.
Help GUINNESS® & Fresh Jess make this the biggest St. Patty's Day ever! Take the pledge & enter the code "JESS" over at Guinness.com. For every pledge I bring in, I'm donating $1 to Bulldog Haven NW. It's totally free & takes just a minute. Thanks for your help!